If you regularly read my blog and pay a medium amount of attention, you’ve probably noticed that I don’t eat eggs very often. It’s not that I won’t eat eggs, but just that the idea of eggs can really creep me out. They’re one of those foods that I’ll eat when I specifically want them and never just because they’re in front of me (I wish I was like that with chips and cookies, am I right?).
Well lately, I’ve had a never ending egg craving. I’ve been thinking that it’s my body craving protein while doing this cleanse, since I’m avoiding dairy (and presume that it’s a pretty big contributor to my protein intake because cheese and I are besties), but then it hit me this morning — Easter! We’re coming up on Easter or, as I like to call it, egg salad season. I’ve made plenty of eggless egg salads in my time, but during this glorious time of year, every restaurant in town has egg salad on their menu and it’s just been getting in my head. So this week, I’m giving into my egg salad cravings and I’m giving in hard.
But have you noticed I’m lazy? And that I hate boiling water? Yes. True story, I hate boiling water. For the first time in my life, I have a microwave that sits over my stove, and something about the boiling water hitting the microwave totally messes with my head. It looks like it wants to bead up and fall back down into the boiling pot and I just can’t stand to look at it. My craziness aside, I also like to be able to walk away from the kitchen and be reminded that I need to come back, and boiling water just doesn’t come with alarm bells. So oven it has to be! The bonus of this is that it’s much easier for making a huge batch if you’re thinking about coloring eggs for Easter or want to make the world’s largest batch of egg salad.
Speaking of how crazy I am, do you like crunchy bits in your egg salad? I know people like pickles, relish, or celery in their egg salad but I think it absolutely has to be a uniform texture. Maybe a little bit of mustard, but mostly just mashed up eggs with a touch of mayo or yogurt. Sometimes I like to push the bounds of what is right in the world and use specifically eggless mayo in my egg salad. Just for fun 😉
Tagged with: Dairy Free • Eggs • Gluten Free • How To • Nut Free • Soy Free • Vegetarian
[…] my favorite things. Also, the baked egg was perfect. Why have I never baked an egg? (Other than hardboiled, that […]
I’ve never even thought to bake the eggs instead of boiling them! Our oven vent fan and light sits a little too low on our oven, so whenever I boil water for a long time the light switch turns the fan on the and fan switch turns the light on for a few days! I’ll have to try this baked egg method next time!
I crave eggs constantly, but haven’t made them hard-boiled in forever! Maybe since this past summer? I love your cupcake tin method!
I’ve heard about this but haven’t tried it myself yet. That’s going to change soon, thanks for all the tips!
This is SO cool! I seriously MUST try this!
I absolutely adore eggs and make egg salad often enough, but I’ve never tried the oven method. Hello, life hack!
I love this alternative to boiling eggs in water, which results in them cracking far too often!
I didn’t even think about that, Marcie! Look at all the eggs we’re saving by being lazy 😉
Hi Kelly, never thought to bake an egg like this, genius! are they hard to peel?
Cheri — I’m actually super terrible at peeling eggs, so I may not be the best person to ask, ha! I find them a little easier to peel, but I know that can vary between carton of eggs, so I’m hesitant to say so. At the very least, they’re just as easy to peel as regular hard boiled.
Great tips and recipe! Definitely will have to follow your guide!